Sensory and Physical Characteristic of Gluten-Free Nastar Cookies

Abstract

Abstract-This research was performed to develop glutenfree cookies using modified cassava flour-based composite flour. Cookies popular in Indonesia, such as choco-chips, nastar, and kastengel cookies, were produced from various blends of modified cassava flour (MCF), rice flour (RF), maize flour (MF), isolated soy protein (ISP), xanthan gum (XG) and/or guar gum (GG). Cookies were subjected to sensory evaluation to analyze color, flavor, texture, taste and overall acceptability. Sensory evaluation was performed by trained panelist. The blend of MCF 80% and RF 20% resulted in the most acceptable sensory characteristic (texture, taste, and overall acceptability) among all of the gluten-free choco-chips cookies. Nastar cookies made from MCF 85%, MZ 10%, ISP 5% and XG 2% flour based was the most acceptable in sensory characteristic (color, texture, taste), whereas nastar cookies made from MCF 85%, RF 10%, ISP 5% and XG 2% flour based was acceptable (color, texture, taste) and economical. Nastar cookies produced from the blend of MCF 75%, RF 20%, ISP 5% and XG 2% flour based showed the most sensory acceptability in overall acceptance. Kastengel cookies produced from the blend of MCF 85%, MZ 10%, ISP 5% and XG 2% resulted in higher sensory characteristic (color, flavor, taste and overall acceptability) than other gluten-free kastengel cookies.

Utilization of Chia Seeds Powder in Wet Noodle Substituted with Modified Cassava Flour

“…MOCAF has a similar chemical composition to cassava flour, but the former has an advantage as it contains little to no cyanogen compound and exhibits better taste and physicochemical properties, with a neutral aroma (Kardhinata et al, 2019). MOCAF is cheaper than rice flour and has a similar price as wheat flour (Anggraeni et al, 2017). In addition, MOCAF resembles wheat flour in terms of appearance, which is soft and white.…”